Indulge in the Perfect Autumn Treat: Pumpkin Toffee Cookies

Get ready to fall in love with the ultimate autumn indulgence: pumpkin toffee cookies! As the leaves change color and a crisp breeze fills the air, there's no better way to embrace the cozy vibes of the season than with these mouthwatering treats.

Pumpkin lovers please make sure these cookies make your list! If you just can't get enough pumpkin during the fall, I've got you covered for lunch or dinner with our copycat Zupa's Caribbean pumpkin coconut soup, or enjoy some pumpkin pecan pancake bites for breakfast. I would also suggest some pumpkin swirl breakfast cake.

The History of Pumpkin Toffee Cookies

Pumpkin has been a beloved ingredient in baked goods for centuries, and the combination of pumpkin and toffee is a match made in heaven. The origins of pumpkin toffee cookies can be traced back to early American settlers, who incorporated the abundance of pumpkins and other seasonal ingredients into their cooking. Over time, the recipe for these delightful cookies evolved, with the addition of toffee bits bringing a new level of indulgence to the classic pumpkin flavor. Today, pumpkin toffee cookies have become a staple in autumn baking.

Ingredients for Pumpkin Toffee Cookies

• 2 ¼ cup unbleached all purpose flour (can also use gluten free flour or whole wheat flour)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• ½ cup (1 stick) butter
• 1 cup sugar
• ½ cup brown sugar (you can substitute 1 ½ cups coconut sugar in place of the white and brown sugars)
• 1 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla
• 1 8oz package toffee bits
• ½ cup white or semi sweet chocolate chips

Step-by-Step Instructions for Making Pumpkin Toffee Cookies

1. Preheat oven to 350 degrees. Lightly grease a cookie sheet and set aside.
2. In a bowl, stir together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
3. In a mixing bowl, cream together the butter and sugars until light and fluffy. (2-3 minutes on medium speed).
4. Turn mixer to low and stir in the pumpkin puree, egg and vanilla. Slowly add in the flour mixture, continuing to mix until combined. Stop mixer, fold in the toffee bits and chocolate.
5. Drop by rounded tablespoons onto the cookie sheet. Bake at 350 degrees for 9-12 minutes. Remove from oven and allow cookies to cool on the cookie sheet for several minutes before moving to a cooling rack to finish cooling completely. Drizzle with melted chocolate for a more festive look if desired.

Tips for Perfecting Your Pumpkin Toffee Cookies

To ensure your pumpkin toffee cookies turn out perfectly every time, keep these tips in mind:

• Use room temperature butter for easier creaming and a lighter texture.
• Be sure to measure your ingredients accurately, as too much or too little can affect the final result.
• Avoid overmixing the dough, as this can lead to tough cookies. Mix until just combined for a tender texture.
• If you prefer a softer cookie, slightly underbake them by reducing the baking time by a minute or two.
• Allow the cookies to cool completely before storing to maintain their texture and prevent them from becoming soggy.

Variations and Creative Twists on Pumpkin Toffee Cookies

While pumpkin toffee cookies are delicious on their own, there are endless possibilities for adding unique twists and variations to this classic recipe. Here are a few ideas to inspire your creativity:

• Chocolate lovers can fold in a cup of chocolate chips or drizzle melted chocolate on top of the cooled cookies for an extra decadent touch.
• Experiment with different types of toffee, such as milk chocolate or dark chocolate toffee, for a richer flavor profile.
• Create a pumpkin spice glaze by combining powdered sugar, pumpkin puree, and a touch of cinnamon. Drizzle it over the cooled cookies for an added burst of sweetness.

Serving Suggestions and Pairing Options for Pumpkin Toffee Cookies

Pumpkin toffee cookies are delicious on their own, but they can also be paired with other autumn-inspired treats for a delightful dessert spread. Here are a few serving suggestions and pairing options to consider:

• Serve warm cookies with a scoop of vanilla ice cream for a comforting dessert.
• Pair them with a cup of hot apple cider or pumpkin spice latte for a cozy autumn beverage pairing.
• Create an autumn-themed cookie platter by including other fall favorites like apple cinnamon cookies, maple pecan cookies, or gingerbread cookies.

Storing and Gifting Pumpkin Toffee Cookies

If you find yourself with leftover cookies or want to prepare them in advance, here's how to store them properly:

1. Allow the cookies to cool completely before storing to prevent moisture buildup.

2. Store the cookies in an airtight container at room temperature for up to 5 days.

3. For longer storage, place the cookies in a freezer-safe container or zip-lock bag and freeze for up to 3 months.

Pumpkin toffee cookies also make a thoughtful homemade gift for friends and family. Wrap them in festive packaging or place them in a decorative cookie tin for gifting.

Pumpkin Toffee Cookies

Indulging in the perfect autumn treat has never been easier with Pumpkin Toffee Cookies. These delightful cookies capture the essence of the season with their warm and comforting flavors. The combination of pumpkin spice and toffee creates a deliciously addictive treat that is sure to satisfy your autumn cravings. Whether you're baking a batch for yourself or sharing them with loved ones, these cookies are guaranteed to bring joy and a taste of fall to any occasion. So, grab your apron, preheat your oven, and embark on a delicious journey that will leave you craving more. Enjoy!

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Course Dessert

Servings 3 dozen cookies

Ingredients

  

• 2 ¼ cup unbleached all purpose flour can also use gluten free flour or whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• ½ cup 1 stick butter
• 1 cup sugar
• ½ cup brown sugar you can substitute 1 ½ cups coconut sugar in place of the white and brown sugars
• 1 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla
• 1 8 ounce package toffee bits
• ½ cup white or semi sweet chocolate chips

Instructions

 

• Preheat oven to 350 degrees. Lightly grease a cookie sheet and set aside.
• In a bowl, stir together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
• In a mixing bowl, cream together the butter and sugars until light and fluffy. (2-3 minutes on medium speed).
• Turn mixer to low and stir in the pumpkin puree, egg and vanilla. Slowly add in the flour mixture, continuing to mix until combined. Stop mixer, fold in the toffee bits and chocolate.
• Drop by rounded tablespoons onto the cookie sheet. Bake at 350 degrees for 9-12 minutes. Remove from oven and allow cookies to cool on the cookie sheet for several minutes before moving to a cooling rack to finish cooling completely. Drizzle with melted chocolate for a more festive look